Chicken braised in red wine with mushrooms

Chicken braised in red wine with mushrooms

By
From
Dig In!
Serves
4
Photographer
Mark Roper

This dish is rich and delicious and a perfect winter warmer. There’s also sweetness from the port but the pickled onions cut through the richness. Serve it with creamy mash, vegetable puree, polenta or crusty bread.

Ingredients

Quantity Ingredient
2 rashers bacon, thinly sliced
2kg chicken, jointed
6 baby onions, skins removed and halved
2 garlic cloves, crushed
2 carrots, chopped into small chunks
1 teaspoon tomato paste
50g unsalted butter
1 teaspoon plain flour
60ml port
750ml red wine
750ml chicken stock
2 bay leaves
4 thyme sprigs
200g swiss brown mushrooms, cut into cubes
large handful flat-leaf parsley, finely chopped

Method

  1. Put the bacon in a flameproof casserole dish, then set over high heat. As the dish heats up, the fat will be released from the bacon. Continue to cook until caramelised, about 5–6 minutes. Remove the bacon from the dish, reserving the oil in the dish. Set the bacon aside. Add the chicken pieces and sear on all sides until golden. Remove the chicken from the dish and transfer to a plate.
  2. Reduce the heat to medium, add the onions and sweat for about 4–5 minutes. Add the garlic and carrot and cook for 2–3 minutes. Add the tomato paste, 20 g of the butter and the flour and cook for 2 minutes, stirring constantly to avoid the mixture sticking to the dish. Increase the heat to high then add the port and cook for 2 minutes. Add the red wine and stock and bring to the boil. Add the bay leaves and 3 of the thyme sprigs and put the chicken in the liquid, ensuring it is completely covered. Put the lid on, reduce the heat to medium–low and cook for 1–11/2 hours, or until the chicken is falling off the bone.
  3. Put the remaining thyme sprig and the remaining butter in a small frying pan over medium heat. Once the butter is foaming, add the mushrooms and cook gently for 5–6 minutes or until tender. Spoon the mushrooms into the chicken dish. Remove the bay leaves and thyme stalks from the dish, scatter over the chopped parsley and reserved crispy bacon and serve.
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